Garde manger / the art and craft of the cold kitchen; the Culinary Institute of America.
Hoboken, N.J.: John Wiley & Sons; 2012Edición: 4th edDescripción: xiii, 706 p. col. ill. 29 cmTipo de contenido:- 9780470587805
- 641.7/9 23
- TX830 .G37 2012
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
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| Libro | Biblioteca de Mayagüez Sala de Referencia mb | TX830 .G37 2012 (Navegar estantería(Abre debajo)) | Disponible | 50000003264156 |
Descripciones mejoradas de Syndetics:
The leading guide to the professional kitchen's cold food station, now fully revised and updated
Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
Includes bibliographical references (p. 680-684) and indexes.
The professional garde manger -- Cold sauces and cold soups -- Salads -- Sandwiches -- Cured and smoked foods -- Sausage -- Terrines, patés, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary.
Tabla de contenidos provista por Syndetics
- Terrines, Patés, Galantines, an
- Appetizers and H
- Condiments, Crackers, and Pickles
- Chapter 11 Buffer P
Notas de autor provistas por Syndetics
Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.